Well, it’s another Friday in the office. This dish, due to the daikon, had quite a smell so I took it out to eat in the bleeding sun, burning onto the gray concrete. Where is a shade when you need one during lunch? Oh, right behind that cheesy Melt shop.
I’m back to having a very Asian inspired salad. I opted to keep the vinegar and fish sauce at home so not to scare the public away with my food. It’s light and refreshing and can be eaten cold. That’s the main objective with salad when you bring them into the office. Plus, I try not to store them in the work refrigerator. There are some “quick” hands in the office when you least expect them.
Ingredient for salad
- 10 pieces of shrimp, shelled and deveined, grounded
- 1 tbsp hoisin sauce
- 1 cup lettuce, chopped
- 4-5 baby carrots, thinly sliced
- 1/4 cup of daikon, thinly sliced
- 1 radish, thinly sliced
- 1 sprig, cilantro, chopped
- 1 tsp olive oil
- 1 lemon, to squeeze
1. Heat up a wok with olive oil. Add grounded shrimp and hoisin sauce. Cook for about 5 minutes or until shrimp turns visibly pink under all the sauce.
2. Serve with veggies. Squeeze half a lemon all over and mix the salad well so that the hoisin sauce is spread out throughout the vegetables.